Are Terroir-Driven Wines the Future of Chianti Classico?
The Appellation is Increasingly Shedding the Blend and Emphasizing Terroir. Is That Automatically a Good Thing?
Editor-in-Chief / info@openingabottle.com / Denver, CO U.S.A.
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My personal favorites from 10 years of wine reporting.
The Appellation is Increasingly Shedding the Blend and Emphasizing Terroir. Is That Automatically a Good Thing?
48 Hours in France's Overlooked Jewel of a City
"Work hard, but dream, too. Mingle the two."
Especially Since We Love Italian Wines. Here's Why.
Inside the Sistine Chapel of Wine
“If you want to make something of quality, you must give time to time.”
Italy's Most Underrated Appellation is Ready to Challenge Barolo
The Story of a Peninsula, 110-Year-Old Casks, Flor, and an Ancient and Neglected Grape
Learning About Brunello and Craft from Alessandro and Iacopo Mori
Breaking Bread with Luca and Elena Currado and Their Team
Stating The Case for Organic Viticulture With Garden-Like Grand Cru
A Visit to Her "Small Forest of Teroldego"
In Search of Relevance for America's Favorite Red Wine
In the Hills Surrounding Austria's Capital, Wines Based on Field Blends Are Reaching New Heights
375 Words (Or So) on a Rare White Wine from Priorat
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– Traditional Winemaking
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– Family-Operated Winery
– Historic Winery
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– Age-Worthy Wine
– Expensive Wine (+$100)
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